Name: Doggie Biscuits II
Prep time: 30 min
Cook time: 30 min
Yield: 18
Ingredients: All-purpose flour - 3 ½ cups; Whole wheat flour - 2 cups; Rye flour - 1 cup; Bulgur - 2 cups; Cornmeal - 1 cup; Dry milk powder - ½ cup; Salt - 4 teaspoons; Active dry yeast - 1 (.25 ounce) package; Warm water - ¼ cup; Chicken broth - 2 ½ cups; Egg - 1; Milk - 1 tablespoon

Ingredients for - Doggie Biscuits II

1. All-purpose flour 3 ½ cups

2. Whole wheat flour 2 cups

3. Rye flour 1 cup

4. Bulgur 2 cups

5. Cornmeal 1 cup

6. Dry milk powder ½ cup

7. Salt 4 teaspoons

8. Active dry yeast 1 (.25 ounce) package

9. Warm water ¼ cup

10. Chicken broth 2 ½ cups

11. Egg 1

12. Milk 1 tablespoon

How to cook deliciously - Doggie Biscuits II

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes.

2 . Stage

In a large bowl, stir together the all-purpose, whole wheat, and rye flours with the bulgur, cornmeal and powdered milk. Stir in the yeast mixture, salt and chicken broth to form a stiff dough. Add more broth if necessary to hold dough together. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter. Place biscuits 1 inch apart onto an ungreased cookie sheet. Combine the egg and milk; brush onto the tops of the biscuits.

3 . Stage

Bake in the preheated oven for 45 minutes, then turn off the oven and let the biscuits sit in the closed oven overnight to become extra hard and crunchy.